Vegan Creamy Mushroom Pasta
Indulge in the rich, savory flavors of Vegan Creamy Mushroom Pasta, a heartwarming dish perfect for plant-based comfort food enthusiasts. This recipe transforms tender vegan pasta into a luscious, dairy-free masterpiece, showcasing sautéed cremini mushrooms, fragrant garlic, and onion mingling harmoniously with a creamy sauce made from full-fat coconut milk and nutritional yeast for a cheesy undertone. Infused with fresh thyme and brightened by a touch of lemon juice, this dish offers a tantalizing blend of earthy and zesty flavors. Ready in just 40 minutes, it's a quick and wholesome dinner option that’s both vegan-friendly and bursting with umami. Top it off with a sprinkle of fresh parsley for a pop of color and herbaceous flair. Perfect for weeknight meals or special occasions, this vegan pasta recipe is a must-try for those craving a creamy, flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 8 ounces Vegan pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, diced
- 10 ounces Cremini mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Vegetable broth
- 1 cup Coconut milk, full-fat
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the vegan pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and diced onion, sauté until the onion is translucent, about 3 minutes.
Add the sliced mushrooms to the skillet. Sauté until the mushrooms release their moisture and start to brown, about 5 to 7 minutes.
Stir in fresh thyme, salt, and black pepper. Cook for another minute until fragrant.
Pour in the vegetable broth, scraping any brown bits from the bottom of the pan. Let it simmer for about 2 minutes.
Reduce the heat to low and add the coconut milk to the skillet. Stir in the nutritional yeast and lemon juice. Let it simmer gently, stirring occasionally, for about 5 minutes until slightly thickened.
Add the cooked pasta to the skillet, tossing it gently to coat with the sauce. Cook for another 2 minutes to heat through.
Remove from heat and sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 25.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 186 mg | 14% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
